The Cookbook/Naan Bread: Difference between revisions
wikademia>Webaware m baking time |
wikademia>David Johnson Note how many naan breads the quantities given will make |
||
| Line 3: | Line 3: | ||
==Ingredients== | ==Ingredients== | ||
To make approximately 4 large naan breads: | |||
* 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]] | * 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]] | ||
* 1 cup (240ml) [[Cookbook:Yogurt|yogurt]] | * 1 cup (240ml) [[Cookbook:Yogurt|yogurt]] | ||
Revision as of 19:07, 8 June 2007
Template:Recipe | Indian Cuisine
Ingredients
To make approximately 4 large naan breads:
Procedure
- Knead the dough by combining all the ingredients and sufficient water.
- Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.
- Divide the dough into small balls.
- Roll out the balls in oblong or round shape with a rolling pin or by slapping and stretching with your hands.
- Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
- The naans should puff up a little, and be ready to remove from the oven in 4 to 5 minutes.
- Brush the naan with butter. Serve hot.
Notes, tips and variations
- To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.